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Analytical Methods for Characterization of Bile Acids and Its Application in Quality Control of Cow-Bezoar and Bear Bile Powder
Xiaoyuan Niu,
Ying Xu,
Qiaoling Yang,
Xiaowen Tang,
Li Yang,
Zhengtao Wang
Issue:
Volume 2, Issue 6, December 2014
Pages:
96-104
Received:
12 November 2013
Accepted:
28 November 2014
Published:
27 November 2014
DOI:
10.11648/j.ajac.20140206.11
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Abstract: Bile acids as characteristic compounds of human and animal bile are major endogenous products of cholesterol and play very important roles in cholesterol homeostasis, lipid absorption and production of bile flow. At present, bile acids are useful biomarkers and signaling molecules for the diagnosis or treatment of many diseases in clinic. Various analytical methods, from overall to individual, qualitative to quantitative, have been developed for the determination of bile acids in biomedical samples and even bile-based medicinal materials. The most precious and commonly-used bile-based traditional animal medicines are cow-bezoar (CB) and bear bile powder (BBP), which regard bile acids as the main bioactive constituents and have extensive use for treating many diseases since thousands of years ago. However, extensive consumption of CB and BBP make their natural resource scarcity and price valuableness. Currently, artificial, in-vitro cultured substitutes and even worse adulterants or counterfeits mix in the medicine market and they have seriously compromised the therapeutic effects of these two traditional medicines. To guarantee the long-term development of ethnodrugs, many analytical approaches have been utilized in quality control of CB and BBP. In this paper, various analytical methods of bile acids are summarized and compared with each other.
Abstract: Bile acids as characteristic compounds of human and animal bile are major endogenous products of cholesterol and play very important roles in cholesterol homeostasis, lipid absorption and production of bile flow. At present, bile acids are useful biomarkers and signaling molecules for the diagnosis or treatment of many diseases in clinic. Various a...
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Production and Characterization of Biodiesel from Locally Sourced Sesame Seed Oil, Used Cooking Oil and other Commercial Vegetable Oils in Erbil-Iraqi Kurdistan
Karim A. Younis,
Jabbar L. Gardy,
Kasim S. Barzinji
Issue:
Volume 2, Issue 6, December 2014
Pages:
105-111
Received:
10 November 2014
Accepted:
17 November 2014
Published:
28 November 2014
DOI:
10.11648/j.ajac.20140206.12
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Abstract: Production of biodiesel from locally produced sesame oil and commercially available sunflower oil, corn oil, and hazelnut oil and used cooking oil was carried out by transesterification method. Effect of different parameters was studied; including effect of temperature, oil to alcohol ratio, time of transesterification, and type and amount of alkaline catalyst in order to achieve the optimum condition to obtain the highest conversion. The results indicate that 60oC, 1:6 oil to methanol ratio, 2hrs reaction time and 1.5 wt % KOH were optimum conditions for transesterification to achieve the highest conversion of the vegetable oils to the corresponding biodiesel. The obtained biodiesels were analyzed using ASTM methods to determine the characteristic fuel properties; kinematic viscosity, specific gravity, flash point, pour and cloud point, water content, total sulfur content, acid number and cetane number. For comparison, two commercially available petro-diesels were analyzed using the same tests used for the produced biodiesels.
Abstract: Production of biodiesel from locally produced sesame oil and commercially available sunflower oil, corn oil, and hazelnut oil and used cooking oil was carried out by transesterification method. Effect of different parameters was studied; including effect of temperature, oil to alcohol ratio, time of transesterification, and type and amount of alkal...
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Changes of Antioxidant Activity in Honey as a Result of Haber-Wais Reaction
Aldina Kesić,
Aida Crnkić,
Nadira Ibrišimović-Mehmedinović,
Almir Šestan,
Benjamin Ćatović
Issue:
Volume 2, Issue 6, December 2014
Pages:
112-116
Received:
19 November 2014
Accepted:
6 December 2014
Published:
17 December 2014
DOI:
10.11648/j.ajac.20140206.13
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Abstract: The antioxidants present in natural food products show a higher antioxidant activity than synthetic one [1]. Polyphenolic compounds are the most important antioxidants in bee honey. In addition to the polyphenols there are non-phenolic compounds with antioxidant potential, such as proteins, gluconic acid, L-ascorbic acid, hydrogen peroxide, hydroxyl methyl furfural (HMF), Maillard reaction products, etc. The antioxidant activity of honey largely depends on the content of micro biogenic elements. Cu acts as antioxidant because it is an integral part of some enzymes involved in the antioxidant activity of the organism. Cu in honey also acts as a pro-oxidant through Haber-weis reaction with L-ascorbic acid also present in honey. In addition to being an essential micro-nutrient Cu is potentially very hazardous because of the capacity change in oxidation state leading to the initiation of the reaction in which free radicals are formed. Therefore, the balanced intake of copper and other trace elements in the human body is very important. Therefore, changes in the antioxidant activity of food are the result of chemical changes in antioxidant active compounds present in the food product.
Abstract: The antioxidants present in natural food products show a higher antioxidant activity than synthetic one [1]. Polyphenolic compounds are the most important antioxidants in bee honey. In addition to the polyphenols there are non-phenolic compounds with antioxidant potential, such as proteins, gluconic acid, L-ascorbic acid, hydrogen peroxide, hydroxy...
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Rice Husk ash as Flatting Extender in Cellulose Matt Paint
Igwebike-Ossi,
Clementina Dilim
Issue:
Volume 2, Issue 6, December 2014
Pages:
122-127
Received:
12 December 2014
Accepted:
23 December 2014
Published:
31 December 2014
DOI:
10.11648/j.ajac.20140206.15
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Abstract: The high silica content of rice husk ash (RHA) promotes its attractiveness as an abundant, cheap and renewable resource for various industrial applications such as surface coatings formulation. This study investigated the applicability of rice husk ash (RHA) as a flatting extender in cellulose matt paint and compared its flatting effect with those of two commercial extenders; fumed silica (the standard flatting agent) and silica flour. RHA was obtained by controlled incineration of rice husks at a temperature of 6500C and duration of 4hrs. The granular ash was then ground and sieved to obtain RHA flour with a particle size of ~32microns used in the formulation of the cellulose paints. Cellulose paint produced with fumed silica of 20μm-particle size was the reference standard while a sample produced with 0% extender served as the Control. The gloss values of the dry films of the paints were measured with a gloss meter at 200 angle of reflectance and their matt values calculated from their gloss values. The results showed that all three extenders substantially reduced the gloss levels of the cellulose paint samples with a resultant corresponding increase in their matt values. Although the flatting agents displayed varied degrees of flatting effect, their matt values were all over 100% higher than that of the Control. Fumed silica was highest in flatting performance, followed closely by RHA while silica flour ranked third. This trend was evident in the matt values (%) of 98.2±0.00, 94.7±0.06 and 86.9±0.11 obtained for cellulose matt paints produced with fumed silica, RHA and silica flour respectively. The Control had the lowest matt value of 42.9% showing its glossy nature due to the absence of a flatting agent.
Abstract: The high silica content of rice husk ash (RHA) promotes its attractiveness as an abundant, cheap and renewable resource for various industrial applications such as surface coatings formulation. This study investigated the applicability of rice husk ash (RHA) as a flatting extender in cellulose matt paint and compared its flatting effect with those ...
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